Tapenade

 Recipe from chef patrick

Ingredients :
Ingredients for a bowl of 'tapenade' :

250 grams of stoned (pitted) black olives (from Nyons if you can find them - Nyons a very famous variety of brown olives harvested in a narrow area around the small town of Nyons, in Provence)
100 grams of anchovy filets preserved in oil
150 grams of drained capers
2/10 liter of olive oil
freshly ground black pepper
juice of one lemon

Direction :
With a pestle and a mortar, get the olives, the capers and the anchovy filets thinly crusehd.

Blend the resulting mixture and it make like a mayonnaise with the pestle (no yolks added). Season with pepper (no salt is necessary and add some lemon juice.

Serve this 'tapenade in a nice bowl with small 'baguette' bread croûtons roasted in the oven : you should then hear the Provence cicadas ...